TheBlenderGirl.com > Vegan Chocolate Frosting
This incredible vegan chocolate buttercream frosting comes from Ricki Heller. Ricki is the most talented gluten-free vegan baker I know, and after making over 100 of her recipes, I can tell you that they are always phenomenal.
As a cookbook author, natural nutritionist and teacher, Ricki is a wealth of knowledge about health and nutrition, and anti-candida practices. Her super power is developing candida-friendly desserts.
I literally contemplated death by chocolate frosting when I made this recipe last week. Scott had to literally pry my fingers from the stand mixer bowl lest we have none left to ice the cupcakes!
You can find tons of mind-blowing recipes on Ricki's website, or grab a copy of her awesome cookbooks: Sweet Freedom, Living Candida Free, and Naturally Sweet & Gluten-Free.
Check out Ricki's original post for more information about this recipe.
Place the sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer fitted with the whisk attachment, and mix until well combined. Add the carob powder and process until combined. Set aside.
In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat.
Pour the melted chocolate mixture into the bowl of the stand mixer, and process until smooth and creamy. (If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), or if the mixture is too thick, add one tablespoon more of the sweet potato purée, and mix again. It should come together in a silky, spreadable frosting.)
Use this fudge-style frosting immediately, or chill in the fridge until firm, then beat again in the stand mixer until fluffy and light for a “buttercream” frosting. This frosting can also be frozen. Defrost overnight in the fridge, then bring to room temperature and beat in your mixer before using.
Frosting makes enough for one cake or 12 mini cupcakes.